Start the night before you will make the cakePut the rum and orange juice & zest in a large panAdd the dried fruit and bring to the boil, then turn off the heat, cover and leave to soak overnightThe next dayPreheat the oven to 150 °c (130 °c fan)Grease and double line the baking tin with greaseproof paper, allow it to stand proud at the topIn a large mixing bowl cream together the butter and sugar until light & fluffy - I used an electric hand mixer for about 5 minutesAdd the eggs one at a time, making sure the mixture doesn't curdle (if it does add a little of the flour)Gently fold in the flour, mixed spice & cinnamonNext, fold in the chocolate and almond flakesLastly add the fruit and carefully mix throughPour the mixture into the tin, taking care not to catch & pull the greaseproof paper off the sides of the tinLevel the surface of the cakeWrap 2 layers of brown paper around the outside of the tin leaving a good inch above the top of the tin. Use the cotton to secure this.Pop in the oven for 3 to 31/2 hours. Use a skewer to make sure the centre is cooked through.

Once cooked leave in the tin for 10 minutes, then take the cake out (leaving it in the greaseproof) and let it cool on a cake rack.Once cold, wrap in clingfilm and then tinfoil and pop it in an airtight container.

After 2 weeks add the tablespoon of rum & re-wrap the cake. It will last for up to 3 months.

About Me

Welcome to my cake bake blog where I am dreaming of becoming my very own domestic goddess…
Wishful thinking, yes.
Ever since I’ve been quite young I’ve been quite attracted to the job title of Housewife. Maybe it’s because I’m dreadfully lazy & would love to not have to work – just like everyone else! To win the lottery & have a large house with a large family kitchen… a girl can day dream.